Vegetable Crunch

Directions

1. 1
   Cook cauliflower and carrots in boiling water for 8 minutes. Add peas and cook for 4 minutes.
2. 2
   Drain and keep warm.
3. 3
   Melt margarine in a pan; remove from heat and stir in flour.
4. 4
   Blend in the milk and salt and pepper.
5. 5
   Return to boil, stirring constantly, until thickened.
6. 6
   Cook for 2 minutes, then mix in half of the cheese and cooked vegetables.
7. 7
   Turn into large ovenproof dish and sprinkle with bread crumbs, remaining cheese and sesame seed.
8. 8
   Broil 3 to 4 minutes until golden brown.